Cabbage rolls means comfort food. My mother-in-law made these and it was the first time I ever had them. I fell in love. This is her decades old recipe. Brings back so many memories when I make these delicious cabbage rolls.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main Dish, Vegetable
Cuisine: American, German
Keyword: Beef, Cabbage, Comfort food, recipe
Servings: 45cabbage rolls
Calories: 133kcal
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Prepare cabbage as shown above by removing the outer leaves.
Boil the cabbage and remove the leaves one-by-one until the head of cabbage is about half the size.
While the cabbage leaves are cooling, prepare the hamburger filling. In a large bowl, combing the hamburger, eggs, onion, rice, salt and pepper. Mix with your hands until fully combined.
Add a small handful of the uncooked hamburger mixture in the cabbage leaf and roll up. Place in the kettle with the seam side down. Fill the kettle about 3/4 from the top. I use a 5 quart kettle.
Cut up the remaining head of the cabbage and place in the kettle. Making sure to remove the tough stem first.
Pour the can of tomato soup and 1 cup of ketchup on top of the cabbage. Add enough water to bring the liquid level about 1 inch from the edge. Cover with the lid and bring to a boil over medium heat.
Keeping the lid on but slightly ajar, continue to boil until the cabbage is tender and the hamburger is cooked. Approximately 1 hour.
This makes enough for 2 kettles worth-using all o the hamburger and the cabbage. if you do not finish this all within a few days, it also freezes well for a future quick meal to enjoy.